Stuffed Champignon Mushrooms
Prep. Time
20 minutes
Cook Time
20 minutes
Servings
12 mushrooms
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
Oven
Cooking required:
Share:
Allergens:
Gather ’round for a little bite-sized indulgence: these mushrooms, heaped with savory filling and glazed to a golden sheen, are where comfort meets elegance on a single tray. Each tender cap holds a flavorful surprise that peeks out just enough to promise a juicy, melt-in-your-mouth experience. Whether you’re entertaining friends or simply treating yourself, the moment you brush on that glossy finish and slide them into the oven, you know you’re in for something delightfully irresistible.
Ingredients
For the Stuffing
10-12 champignon mushrooms
4 tbsps vegan ricotta
1.7oz (50g) extra-firm tofu, thinly grated
1 tbsp pesto (follow my recipe here or use a store-bought vegan option)
1 tsp salt
Optional: add chopped spinach leaves for texture and nutritional value.
For the Sauce
3 tbsps extra-virgin olive oil
1 tsp garlic-salt
1 tsp dried parsley flakes
Instructions
Preheat the oven to 400F/200C.
In a mixing bowl, mix all the stuffing ingredients until consistent.
Rinse the mushrooms to remove dirt, and core them by removing their stems.
On an oven-safe flat pan lined with parchment paper, place all the cored mushrooms upside down (caps down).
Place enough stuffing in each mushroom, so it sticks out a little.
Using a pastry brush with silicone-bristles (preferably), generously brush the mushrooms with dressing.
Place in the oven and bake for 20 minutes, or until golden-brown on top.
Notes
For a soy-free option, you can easily skip the tofu.
Bella or portabello mushrooms can also be used here with the same stuffing and baking technique, although given that portabello mushrooms are larger, be mindful about the stuffing quantities.
The Latest Bite
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When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.